Fettuccine Alfredo

Fettuccine pasta tossed with a creamy alfredo sauce made with butter, garlic, cream and grated Pecorino Romano cheese is a tasty, quick weeknight meal.

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
saucepan
whisk

📝 Preparation Steps

Start by bringing a large pot of water to a boil; then cook pasta according to package directions. While the pasta is cooking you can make the alfredo sauce.

Melt the butter in a medium saucepan over medium heat; then add minced garlic. Stir for about ⏱️ 1 minute; then add the flour and whisk to form a roux; which will help to thicken the sauce.

butter4 tablespoonsminced garlic1 tablespoon

Next, add the milk, heavy cream, cheese, parsley and pepper. Whisk until the sauce starts to thicken (approximately ⏱️ 5-8 minutes); then remove from the heat and set aside.

milk1 cupheavy cream1 cup

When the pasta is cooked, drain the water and place the fettuccine back in the pot along with the prepared alfredo sauce. Toss to coat, place in a pasta serving dish; then top with fresh chopped parsley.

fresh chopped parsley1 tablespoon

Nutrition Facts

calories

840 kcal

fat Content

43 g

serving Size

1 serving

fiber Content

4 g

sugar Content

7 g

sodium Content

304 mg

protein Content

24 g

trans Fat Content

1 g

cholesterol Content

213 mg

carbohydrate Content

89 g

saturated Fat Content

26 g

unsaturated Fat Content

14 g

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